EVENT COORDINATOR:I work on a team that coordinates F&B events for two popular restaurants in Santana Row- Left Bank Brasserie and LB Steak. Using TripleSeat, I assist our Events & Sales Manager with catalogues client leads, organizes contract materials, extensive client correspondence, and and event-day assets preparation.LEAD BARTENDER:When in doubt, I lead by example. Alongside my co-lead, Daniel, I push the standards of preparations, organization, and creativity behind the bar. We spearheaded a Cocktail of the Month program that has seen stagnant product finally move and engages our bar staff to get creative. We have established a new cleaning regimen that has had visible improvement regarding the state of the bar and the efficiency of service.BANQUET SERVERAt Left Bank, our banquet staff is completely self-sufficient and external from the bustle of main dining room floor (with the exception of certain bar related needs). We prepare each private dining space for parties that range from 6 to 60 people. We execute events with every need of the client and detail of the event anticipated. Once the event is over, we are the sole staff responsible for setting the next event up for success. SHIFT SUPERVISOROn these shifts I ensure that the scheduled staff is present and on time, handle cash register drawers, ensure the restaurant is ready for service, and navigate customer needs as they come.

https://noteworthy-creations.com/HANDWRITTEN SIGNAGEI provide on-demand written signage for personal, social, and business needs. Whether it is a chalkboard menu or a welcome sign for a wedding, I have created custom works that reflect the aesthetic needs of each individual client. I have done a range of surfaces and sizes depending on the nature of the need. My biggest customer base is looking for attention-grabbing A-frame marketing or a clean and legible menu for customers to order from. Likewise many brides, mommies to be, and birthday people enjoy having personalized decor for their special events or gifts for loved ones. B2B COMMISIONED HANDCRAFTED ARTWORKExamples:Orchard City Kitchen currently showcases two of my hand-painted pieces as part of their restaurant decor, marketing assets, and merchandise. This primarily consists the first one, a collage painting of Campbell centered on OCK. They have commissioned and displayed other works that include seasonal cocktail signage, menu art, logo alternatives, and window drawings. Tasting House Los Gatos has commissioned me to write wall-sized chalkboards pertaining to their sommeliers' rotating recommendations, seasonal menu offerings, and decorative quotes. They rely on A-frames placed on the adjacent streets to bring in business. I frequently update these boards to include current specials, events, and pertinent details. They have also commissioned me to burn a phrase into a mega-size cheese board to be used as decor and for service during large parties. UPCYCLED CANDLEMAKINGI take glass bottles and turn them into candles made from quality components. The first phase of this project is cutting the tops of the bottles off and then sanding them down with a lapidary grinder to a shiny, smooth, safe finish. The second phase is filling them with a wooden wick, virgin coconut wax and typically a scent that mirrors the look and smell of the original contents.

During my time at geCKo, I was one of two employees that worked with the CEO. Our company of three worked towards establishing this new, Stanford-born, Silicon Valley start-up in the South Bay. As VP of Marketing, I created a variety of materials for investors, prospective clients, and events. I co-authored and workshopped a major government proposal. For that proposal to be considered, we needed to find a qualified and willing signer whom I secured after rigorous networking. During my first month of individual sales, I sold ten units of our revolutionary dry adhesive. Additionally, I supported the CEO in project management and research. When I left, we had just ascertained a production warehouse in Campbell and had begun filling out the space. We were required to volunteer monthly at the organization of our choice. I chose to participate in beach cleanups with Save Our Shores and will continue to volunteer for them as I move on from geCKo. www.geCKoMaterials.com

I used Adobe Creative Cloud to create a new generation of branding for LCGC. A combination of Adobe Audition and Adobe Premiere Rush/Pro has been vital in my ability to record, produce, edit, and distribute our newly invigorated video-based podcast which can be found on our website. I also worked with the Sr. Wealth Manager to create videos for his LinkedIn account using the same medium. I used Adobe Illustrator and In Design to create marketing material company-wide for all occasions. I also collaborated with a web development team to rejuvenate our website from scratch.With the help of Constant Contact, I have been able to generate and distribute email blasts to our clients and peers that include our podcast hosted by our President and Co-Founder, Brent Bunger as well as our biweekly economic update from our Senior Wealth Manager, Sean Buxton. In addition to managing contact lists on Constant Contact, I worked with the front desk coordinator to manage our contacts and calendar in Sales Force. I supported her in phone reception, scheduling, and office maintenance. We coordinated luncheons, parties, mixers, or receptions for every reason we have to celebrate or network. Our most notable and largest events include our Annual Client Appreciation Celebration, of which I am the lead coordinator, and the Annual Financial Forum, which we host in tandem with our partners over at PP&Co. Ultimately, my biggest responsibility was the client. I was responsible for ensuring a smooth experience from start to finish with each and every client no matter what capacity they choose to enlist our services. While my colleagues strategically manage their finances, I made sure they feel welcomed and special- because at LCGC, you are family.

I managed the social media accounts on multiple platforms, including: Instagram, Facebook, and Yelp. I created original content, posted consistently, and engaged with follower correspondence. I analyzed what aspects of our restaurant needed attention and tried to showcase it in the most flattering and cohesive way to tell a story. I worked closely with the owners, GM, and bar manager to understand what was most newsworthy and what our community should know about Double D's Sports Grille.I took a break from running their social media accounts from Feb 2019 to Feb 2020 to focus on a new position with DYME (see work experience). I picked the accounts back up in March of 2020.

I was the Lead Bartender and assisted with the grand reopening due to the major fire they had in 2016. I assisted the Bar Manager with day to day operations and inventory. We collaborated on the cocktail program and beverage menu and created it from scratch with all original cocktails and local beers. I left bartending to embark on a new job opportunity as an EA in an office as propositioned by one of our regulars at the bar.

I managed internal and client-based social media accounts and email campaigns. I was bumped up to account manager once we brought on a social media manager. What I enjoyed most was collaborating with the team on creative campaigns, brainstorming clever content, taking photos/videos onsite, and assisting with drafting artwork via Canva. One endeavor I particularly enjoyed was surprising my team and our client with playful versions of the client's logo for our various social media campaigns. To streamline our process, we explored various social media post scheduling platforms such as Buffer and Postoplan-- though I was not satisfied with either. We collaborated internally and client-facing using Slack, AirTable, Click-Up, and Google Drive due to the remote nature of our team.

Forager was open on most days as a coffee shop, restaurant, and taproom focusing on hyper-local brews. The rest of the time, their enormous, blank canvas of a space was rented out for private events and weddings. It is during these events that I carried out set up, execution of service, and breakdown of the venue; especially the bar. Each event was contracted by drastically different clients creating unique experiences every time. No matter how complex or simple, high-end or casual, VIP or local the event may be, I approached each event with the same attitude every time: overachieving enthusiasm. We were limited to what was available on-site during the events, and as a result, I worked to find inspired solutions and suggestions to enhance the clients' experience. I worked with my teammates to provide the best service possible and tried to guide my team to work most effectively toward our goals. I especially took pride in being able to create hand-lettered signage when time and materials permit. It is the special touch that every client enjoys.**My position here was put on hold due to COVID. Ultimately the business went under due to COVID restrictions limiting their ability to run their business.**

I supported both the COO (Campbell) and CMO (Oakland) of DionyMed Brands Inc (DYME). In addition to scheduling (via Outlook and Google Calendars), expense reports (via Expensify), and meeting planning (via Teams and Zoom), I also worked with the CMO to brainstorm, project manage, and manage social media. My proudest accomplishments yet have been naming one of our brands and our dispensary storefront. Everyday was a different set of challenges and I could always find new ways to help others in the Marketing Department or company-wide. At this company, with how fast everything was moving and how the cannabis industry is ever-evolving, I tried to take everything one day at a time.https://www.newcannabisventures.com/tag/dyme/***The only reason for my departure was a company-wide layoff and ultimately the company went under (see above link). I truly enjoyed working here and I wish the outcome could have been different. It was an amazing experience and it's too bad it couldn't have lasted longer. Onto the next opportunity!

For the summer concert series at Shoreline Amphitheater I supervised VIP, Backstage and the main bar (Lucky’s). I assisted with pre-concert preparations, post-event procedures, and inventory. I fulfilled any role requested of me on any day and was willing to adapt at a moment’s notice.

I was the ARM and Bar Manager for Prime Restaurant, a refined modern twist on the American steakhouse, inside of The Plaza Suites Hotel. I assisted in the overseeing of all front-of-house restaurant functions, facilitated large banquets in our meeting spaces, and serve staff training and attendance. I was responsible for payroll on a biweekly basis. I was also the bar manager and as such I placed all orders, took inventory, met with vendors/reps to discuss new products, and managed/updated the beverage menu. I interacted with several departments within the hotel to ensure hotel guests and outside walk-ins shared an excellent experience when they came to visit us. I was also responsible for maintaining the Prime Instagram. In doing so I was constantly looking for ways to highlight the little things that made us so unique and found ways to capture them in a photograph. (@prime_sv)

As a bartender, I was a high-energy multitasker. I was responsible for the demands of bar patrons as well as crafting all cocktails and beverages for the entire restaurant. In addition to mastery of the menu, I had an arsenal of drink recipes ready upon request and extensive alcohol knowledge. It was pertinent that I execute friendly customer service while maintaining the fast pace of the restaurant.My managing responsibilities took bartending to the next level. I was hyperaware of what was needed for the bar and took action. My goal was always to maximize our efficiency, organization, and cleanliness. I also recorded inventory and placed all beverage orders on a weekly basis. I also established an maintained an Instagram account for our location. (opa_campbell)